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These stove top chicken thighs are quick and easy, yet insanely flavorful weeknight dish! With just 5 ingredients, this 30-minute chicken recipe couldn’t get easier and more delicious.
Stove top chicken thighs
- 1½ lbs. boneless skinless chicken thighs , (about 6 – 8 pieces)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon red pepper flakes
- 2 tablespoons grated parmesan
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Pat dry the chicken thighs with paper towel.
- In a bowl combine salt, black pepper, garlic and onion powder, dried oregano, basil and parsley, red pepper flakes and grated parmesan. Mix well.
- Season the chicken with the prepared spice rub, making sure all nook and crannies is completely coated with the seasoning.
- Heat the oil and the butter in a large wide skillet over medium high heat.
- Arrange the chicken thighs, in a single layer, smooth side down. Leave it undisturbed for 5 minutes. This will help get a lovely color and crusty sear.
- Tun the pieces over and let it fry on the other side, again undisturbed for another 4 minutes.
- Once the other side get crusty and golden, lower the heat to medium and keep cooking for another 2 to 3 minutes, flipping occasionally, until the internal temperature reaches at least 165F.
- The smaller and thinner pieces will be done sooner, so remove them and keep cooking the bigger pieces for another 2 minutes. Make sure to check the internal temperature on the thickest side.
- Once fully cooked, let the chicken rest for 5 minutes before slicing and serving. Serve hot with pasta, egg noodles or rice.
These stove top chicken thighs are juicy and moist and insanely flavorful! We highly recommend doubling the recipe, because you’d definitely want the leftovers!
It’s such a versatile protein to have in the fridge. Use it for soups, salads, and burritos all week long!
Ingredients you need:
- Chicken thighs – I recommend boneless, skinless chicken things for this recipe. Skin on chicken is fine too.
- Seasoning mix – If you don’t have some of the spices, feel free to use Italian seasoning along with salt and pepper.
- Grated parmesan – I highly recommend real parmesan cheese that’s in the refrigerated section at the grocery stores. Here’re some visual cues of good quality parmesan: it must have a dry, crumbly texture (avoid smooth), aged for at least 18 months, and little white crystals, also known as tyrosine. This is where all the flavor lies!
How to make stove-top chicken thighs:
- Dry the chicken thighs, combine seasoning to make the spice rub, and season the chicken with it.
- Heat the oil and butter in a skillet over medium heat.
- Cook chicken thighs in a single layer smooth side down for 5 minutes and then turn for another 4 minutes.
- Lower the heat and cook for another 2-3 minutes, flipping the chicken occasionally.
- Check the doneness and then remove the chicken and let it rest for 5 minutes. Serve immediately with your favorite sides.
TIP: Make sure the heat is steady at medium-high when cooking the chicken. If it’s lower, the chicken will stew and release its water and if it’s too high, it will burn. After both sides are seared, lower the heat a little so that the inside cooks, without charring the outside.
What pan can I use for this recipe?
I use a 12-inch-wide pan and it comfortably held 6 largish chicken thighs.
If using a smaller pan, do it in batches. Do not overcrowd the pan, even if everything is in a single layer. You need to have at least ½ to ¾ inch space between the pieces for the stream to escape and create that amazing caramelized crust.
Do chicken thighs take longer to cook?
Yes, they do, they have a higher fat content and density than boneless chicken thighs as well as chicken breasts.
How long do you cook chicken thighs on the stove top?
It takes roughly 12-15 minutes to cook chicken thighs. But every stove heats differently, so I recommend the following ways to check for doneness.
Use a thermometer:
- Poke a thermometer into the thickest part of the chicken.
- Chicken thighs are cooked when the internal temperature is between 170-175°F.
- This instant meat thermometer is my go-to thermometer and the most used tool in my kitchen.
Look for these visual cues:
If you don’t have thermometer, then cut into a chicken to check for doneness. If the
- If the juices run clear, then it’s done!
- Cook for longer, if the juices are red or pinkish.
What can I serve with these pan-seared chicken thighs?
This dish is so versatile, you can really pair it with most things! We love to serve it with: